Loaded Potato Skins

Cooking Directions

• Preheat the oven to 180°C.
• In a large roasting pan drizzle 1 Tbsp of olive oil around the base and sides.
• Carefully pierce each potato a few times with a sharp knife and place in the roasting pan. Drizzle over the remaining oil and sprinkle each potato with salt.
• Place pan in oven and roast for 45 minutes to 1 hour or until potatoes are soft, remove from the oven and cool for 20 minutes.
• Meanwhile fry the bacon until just crispy, set aside to cool then cut into small pieces.
• Cut each potato in half lengthways and scoop out the flesh into a large bowl, leaving a little rim.
• Place potato skins cut side up back in the roasting pan and return to the oven for 5-10 minutes until a little crispy.
• To the large bowl of potato, add 50g of the 3 cheese mix, all the Bulla Light Sour Cream, half each of the chives, spring onions and bacon and mix together until combined.
• Evenly divide the potato mixture between each potato skin, top with the remaining cheese, chives, spring onions and bacon, and bake for a further 15 minutes or until golden.
• Serve with Bulla Sour Cream, sweet chilli sauce and extra bacon if desired.